A Perfect Match For Any Recipe
Sometimes, a vegetarian gets sick of tofu and beans, but a small package of store-bought seitan can be a budget-breaker.
Seitan is made from protein-rich gluten and can be formed and shaped into a variety of styles for cooking many recipes. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. This tried-and-true favorite can be used in any recipe calling for seitan.
Vegan Seitan Loaf
- 3/4 cup Chickpeas Drained
- 1/4 cup Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Coriander
- 1/2 teaspoon Oregano
- 1 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- 1 tablespoon Vegan Worcestershire
- 1/2 cup Tomato Paste
- 1 teaspoon Liquid Smoke
- 1/2 cup Vegetable Stock
- 1 3/4 cup Vital Wheat Gluten
- 2 tablespoons Soy Sauce Alternative such as Bragg’s
- Mix all ingredients, except vital wheat gluten and 2 tablespoons of soy sauce alternative, in food processor and process until smooth.
- Transfer contents from food processor into a large mixing bowl. Add vital wheat gluten, mix to combine.
- Remove dough, knead for 2 minutes.
- Cover seitan with towel. Let sit for 15 minutes.
- Meanwhile, bring a large pot of vegetable broth or water to boil. Be sure to add plenty since this will be steaming for a long time. Add seitan, on low boil simmer for 90 minutes, turning every 20 minutes.
- Remove seitan from boiling water. Transfer to large bowl of cold water with 2 tablespoons of soy sauce alternative.
- Refrigerate until cool and ready to use.
- Slice or grind depending on which recipes it will be use with.